Vegan Chickpea Stew

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 2 Bay leaves
  • 2 Carrots, medium
  • 2 cans Chickpeas
  • 2 cloves Garlic
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1 tsp Parsley, dried
  • 1 Red bell pepper, medium
  • 2 Roma tomatoes, medium

• Canned Goods

  • 1 can Tomato paste

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on lordbyronskitchen.com

Ingredients

• 2 cans chickpeas (do not drain!)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic , grated
• 1 medium red bell pepper, diced
• 2 medium roma tomatoes , diced
• 2 medium carrots, peeled, diced
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 can tomato paste
• 2 cups water
• 1 teaspoon salt
• ½ teaspoon black pepper

Directions

• In a large soup pot or dutch oven, saute the onions in the olive oil over medium heat. Cook for 4-5 minutes.
• Add the garlic and continue to cook for 1-2 minutes
• Add in the chickpeas, bell pepper, tomatoes, and carrots. Stir well and cook for 2-3 minutes.
• Add in the parsley, basil, oregano, bay leaves, black pepper, and tomato paste. Stir to combine.
• Add the water and stir. Cover and reduce heat to a simmer. Simmer for 30 minutes.
• Check the seasoning and add the salt if needed. (Sometimes, the canned chickpeas will provide enough salt, but add more if you wish.)
• With the lid off, allow to simmer for 5 minutes or so, or until desired consistency/thickness is achieved.